These easy Keto Pumpkin Bars are perfectly spiced and have an amazing pumpkin flavor. They are soft and more of a custard texture, similar to pumpkin pie! The cream cheese frosting is a simple recipe of only 5 ingredients and uses only 1 bowl! This keto pumpkin recipe freezes incredibly well so you can always have a treat on hand.
Keto Pumpkin Bars
It's pumpkin time aka the fall season and these low carb pumpkin bars are perfect for any pumpkin lover who is following a low carb diet. This easy recipe uses simple ingredients and is my favorite way to use leftover pumpkin puree.
Coconut flour will work in this recipe. You just need to use 1 cup in place of the almond flour and use 4 eggs instead of 3.
Yes! Canned pumpkin puree is essentially just pureed pumpkin. It usually doesn't contain and sugar or any other ingredients so it is very keto friendly. Be sure you get 100% pure pumpkin and not pumpkin pie filling. Pumpkin pie filling will have added sugar.
½ cup contains 10 grams of carbs and 3 grams of fiber so that would be 7 grams of net carbs. This recipe uses 1 cup of pumpkin puree and has 9 servings so the pumpkin only adds a little over 2 total carbs per serving. Perfect for the keto diet!
Some of my best Keto Pumpkin recipes:
- Keto Pumpkin Muffins
- Keto Pumpkin Cheesecake
- Keto Pumpkin Pie Recipe
- Keto Pumpkin Bread Recipe
- Curried Pumpkin Soup
Recipe Card
Keto Pumpkin Bars with Cream Cheese Frosting
Ingredients
- 2.5 cups almond flour (see my favorite on Amazon)
- ¾ cup sugar free granulated sweetener (see my favorite on Amazon) (note 1)
- 1 teaspoon Baking soda
- ¼ teaspoon kosher salt
- 1 teaspoon pumpkin spice
- 3 Large Eggs
- 1 cup pure pumpkin puree
- ½ cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup sugar free powdered sweetener
- 1 teaspoon vanilla extract
- splash of heavy cream or milk if needed
Method
- Preheat the oven to 400F (200C) and prepare a metal 9x9 inch (22x22cm) cake pan with a parchment paper sling and spray with cooking spray.
- In a large mixing bowl, combine the almond flour, sweetener, baking soda, salt, and pumpkin pie spice. Now stir in the wet ingredients: eggs and pumpkin puree with a rubber spatula or you can use an electric mixer.
- Spread into an even layer in the prepared cake pan and bake for 20-25 minutes or until a toothpick comes out clean. Cool completely.
- In a large bowl or stand mixer, cream together the butter and cream cheese until smooth. Mix in the powdered sweetener until fully combined, followed by the vanilla extract. If the frosting is too thick, add a splash of heavy cream or milk and stir until smooth.
- Spread the icing in an even layer on the pumpkin bars and cut into 9 equal slices.
Notes
- Sugar Substitute: I have linked my favorite low carb sweetener in the ingredients above which is an erythritol and monk fruit sweetener blend. The recipe calls for granulated in the base and powdered for the icing. If you do not want to purchase 2 different products for the base and for the icing, you can use the powdered for both.
- Storage: store in the refrigerator in an airtight container for up to 4 days.
- Freezing: Wrap the cut bars in plastic wrap and put in a freezer safe container or freezer bag. Freeze for up to 3 months.
Linda says
Made these for Thanksgiving this year. Delicious! Serving felt generous too. I added some cinnamon to the icing because I love cinnamon.
Julie says
Delicious! Nice and moist. It’s like pumpkin pie meets carrot cake (without the carrots, ha!)
Julie W says
Pumpkin bars with cream cheese frosting have always been one of my favorite fall desserts. This low carb version is delicious! I recently started low carb for health reasons, so I am incredibly happy that I can still enjoy pumpkin bars!
Susan Jackson says
Just made this for Friendsgiving and it was a huge hit!!! Thanks so much for this awesome recipe!!!
Jenniffer LaCroix says
I made these last week, and unfortunately in your recipe it says to leave in fridge 4 days. Things happened and it's been a week. So I have to throw it out. When I first made this, especially with the cream cheese icing, they were sooooo good. When I had some a few days later, the cake itself tasted bland. Just wondering what happened? Did I do something wrong? Thank you.
Dora Dougherty says
Can I replace the almond flower with a Coconut flower? Will it ruin it?
Jennifer Banz says
You would need to use only 1/4th the amount of coconut flour but it should work.
Michele says
I made these for Thanksgiving. I thought they came out really good and I was able to have dessert and not feeling guilty!